Jan 14, 2009
Mushroom Tempura Vietnamese Style
with lecturer Nguyen Van Anh from the Hoa Sua Vocational School in Ha Noi (Viet Nam News January 12, 2009)
A few simple steps can bring a surprisingly excellent result. This appetiser is a favourite of Anh, and is made with popular ingredients available everywhere.
Ingredients: for 10 people
White button mushrooms: 1kg
Fried white sesame: 300g
Sweet&sour sauce: 700ml
Pepper and salt: to taste
Cooking oil: 500ml
Casava powder: 200g
Cut the mushroom to 0.3cm-thick slices. Marinate with salt and pepper.
Mix the cassava powder and white sesame thoroughly together.
Beat the eggs to a frothy consistency.
Dip the mushroom slices into the beaten egg, then continue to coat them with the mixture of cassava powder and white sesame.
Boil the cooking oil in a pan. Drop the mushrooms into the boiling oil and fry until they turn gold. Remove from the pan and put on a tissue to soak up the extra oil.
Serve hot with sweet&sour sauce.
You can enjoy the dish at the Hoa Sua Training Restaurant, 28A Ha Hoi Street, Ha Noi.